Low FODMAP Roasted Sweet Potato Salad

You’ve got to try this tasty, satisfying and fibre diversified Low FODMAP Sweet Potato Salad!!

Serves 2


1 large Sweet potato, peeled and cubed

2 tbs extra virgin olive oil

1 tsp ground coriander

1 tsp ground cumin

1/2 tsp paprika

1-2 handfuls baby spinach

3 spring onion, green kart only, chopped

1/4 cucumber, diced

You 30g crumbled feta

3tbs toasted pumpkin seeds

1-2 tbs tahini dressing

To serve

1/4 avocado

1 slice lemon

Tahini dressing

3 tbsp tahini paste (try to find a thin variety

juice 1/2 lemon

pinch of paprika

1 tbp garlic infused olive oil


  1. Heat oven to ~170C. Add cubes sweet potatoes onto a baking tray. Pour over some extra virgin olive oil and season with paprika, cumin and coriander powder. Cook for about 20 mins
  2. Make the tahini dressing whisking the tahini, garlic infused olive oil & lemon juice together. If too thick can add a drop of water. When ready to serve, sprinkle with paprika
  3. Gently toast the pumpkin seeds on low heated
  4. Assemble the salad in a large bowl (or lunch box) with the spinach, sweet potatoes, cucumber, spring onion (green part), crumbled feta, pumpkin seeds
  5. Drizzle with the tahini dressing
  6. Serve with the avocado slices (1/4 or 30g allowed portion) and squeeze a little lemon juice over the avocado. Season with salt and pepper to taste and serve. Enjoy!

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